Served in quart deli containers, the layered banana pudding at Zef BBQ is maybe the perfect after-barbecue dessert. Just sweet enough, just crunchy and fluffy and airy enough (thanks to lots of cream and vanilla wafers, respectively), it’s the perfect end-around to all that fattiness from Zef’s brisket and beef ribs.

There’s something about stepping onto the astroturf patio at Dr. Hogly Wogly’s that immediately transports one to Texas, or at least to Los Angeles circa 1969. This timeless institution is known for its brisket but don’t skip the thick, sweetened barbecue baked beans. They’re a standout dish worth the drive to Van Nuys.

Boneyard Bistro takes a maximalist approach when it comes to deviled eggs. The addition of crispy bacon strips, smoked jalapeños, and a bit of Sriracha makes these deviled eggs a meal unto themselves — and simply irresistible.

The collard greens at Bludso’s BBQ go down easy along with all that Texas-style barbecue. The secret to Kevin Bludso’s pitch-perfect greens is the turkey necks braised down with them — a flavor-amplifying trick he learned from his mom.

The cornbread at the Park’s Finest in Echo Park gets a Filipino twist. The cornmeal and rice flour batter is baked in banana leaves for a dense and sweet side to pair with hot links, pulled pork, and tri-tip.

The potato salad at Grand Central Market’s Horse Thief is as good — an unexpected — as it gets. Forget versions that lean too heavily on mayonnaise and try this vinegary take that brings together potatoes, bacon, and funky blue cheese.

What’s more LA-meets-barbecue than grilled corn on the cob crusted with Flamin’ Hot Cheetos dust? Lots of places these days do esquites as a side, but few do grilled corn in as funked-up and delicious a way as Gold Land.

There’s something quintessentially southern about the pimiento cheese sandwich served at Culver City’s Maple Block. The anchovy-spiked cheese, which comes smooshed between two slices of soft white bread, makes for a light starter or a heftier side.

This View Park/Windsor Hills pop-up is in high demand because owner Armond Keys (aka Bootsy) has perfected his salmon, brisket, and beef and pork ribs. The sides are worthy of inspection too, like the mac and cheese, greens, and especially the barbecue baked beans that pack a slight heat. Check Bootsy’s Instagram to make sure he’s operating before heading over.

The rice seems like it would be the fourth-most appealing side dish on a platter that features mac and cheese, potato salad, and coleslaw. But this version comes studded with chunks of smoked meat, plus Salvadoran spices, which makes this side dish one of the best in town.

Greens and cornbread muffins — you almost can’t have one without the other at Ribs in LA. Each is stellar, but they’re also symbiotic, best when mixed together for a sopping, slightly smoked good time.